fbpx

Discover Your Coffee Origins: Brazil Ipanema

Share on facebook
Share on linkedin
Share on telegram
Share on email

No country in the world grows coffee—or drinks it—like Brazil. Its leading position in coffee production has lasted for over 150 years and even surpassing the United States as the world’s most coffee consumers in 2010. Clearly, that came out for a reason, or even many! And you’ll get to know each of them – Brazil Ipanema Coffee.

A Brazilian Coffee History

Brazilian Coffee History

Coffee is believed to have arrived in Brazil in 1727 from Sergeant Major Francisco de Melo Palheta who was dispatched to settle a land dispute between French Guiana and Dutch Guiana. As the story goes, he seduced the Guianese’s governor’s wife to acquire her help smuggling the seeds across the border—apparently, it worked.

At the time, Brazilian coffee was mainly consumed by European colonists locally, until exports started ramping up as demand grew in Europe and the United States. Between 1820 and 1830, coffee production in Brazil was breaking its way into the global market. 

Unlike the small coffee farms of Central America, the first commercial farms in Brazil were large plantations operated by slaves. Until 1888 when slavery was abolished in Brazil, many feared there would be a significant decline in coffee production. However, the harvest continued to be successful over time, and even in 1910, Brazil was already providing 80% of the world’s coffee.

Now as years gone by, Brazil remains in its place as one of the leading nations that provide most coffee to the world.

General Characteristics

 

Brazil Ipanema general characteristics

The general characteristics of Brazilian Coffee is a result of a particular varietal of its coffee, geographic reasons as to where the coffee was grown, and many other factors.

For geographic reasons, The coffee regions of Brazil are nestled alongside the Atlantic Coast in the southeast region of the country. These areas receive moderate sunlight and rain with steady temperatures year-round, which are great for growing both Arabica and Robusta beans.

Thirteen out of the 27 federative states of Brazil produce coffee including Rio de Janeiro, which has the second-largest economy in the country. But Rio isn’t the only or even on the top 3 list of the biggest coffee producers in Brazil, the 3 largest and most prominent coffee-growing states in the country are: 

  1. Minas Gerais (1.22 million hectares) – Meaning General Mines, which is the biggest coffee-growing state where 4 coffee-producing regions are located. It houses half of Brazil’s coffee production farms. High-quality Ipanema, Catuaí, and Mundo Novo coffees are grown here.
    • Cerrado de Minas – This region was the first to be awarded the Designation of Origin status. With elevations reaching 800 to 1,300 meters, this region produces high-grade coffees.
    • Chapada de Minas – This region of valleys and highlands grows Catuai and Mundo Novo varieties.
    • Matas de Minas – The area is mostly composed of small coffee farms. This emerging coffee region’s landscape is uneven and the coffee varieties that are produced here are known to have chocolate or caramel notes.
    • Sul de Minas – With mild temperatures and an average altitude of 1000 meters, this region has been producing 30% of the country’s coffee. Coffees produced in Sul de Minas are known to be full-bodied with fruity notes, it also grows some other varieties such as one of MorningFirst’s best, Ipanema, which has more chocolate and nutty notes.
  2. Espírito Santo (433,000 hectares) – This state mainly grows Robusta coffee beans. It’s home to the coffee growing regions Montanhas de Espirito Santo and Conilon Capixaba.
  3. São Paulo (216,000 hectares) – This state is where you’ll find Port Santos, which is the port known for coffee exportation. It is home to the coffee subregions Mogiana and Centre-Oeste de São Paulo coffee farms.
    • Centro-Oeste de São Paolo – This region covers four cities. Its coffee farms are mostly small to medium in size. It has quite a craggy, uneven terrain.
    • Mogiana – With land areas sitting 900 to 1,100 meters above sea level and mild temperatures, this region can produce high-quality coffee beans.

As for the varietals, Typica and Bourbon are the parents of almost all the coffee varieties you’ve heard of. Bourbon is the reason Brazil became one of the world’s coffee super-producers in the 1860s when it was introduced to make up for the supply loss caused by a leaf-rust outbreak in Java. Slightly sweeter with a sort of caramel quality, Bourbon coffees also have a nice, crisp acidity, but can present different flavours depending on where they’re planted.

Despite being one of the largest coffee suppliers in the world, and having various kinds of coffee to grow, Brazil is still famous for certain tasting notes on its coffee, which are mainly full-bodied chocolate, caramel-ish flavour and low on acidity. Although some regions in the country produce different tastes as well.

Exceptions in Brazilian Coffees

 

Exceptions in Brazilian Coffee

One of the interesting contributions of Brazilian research to the world of coffee is new plant varieties—some hybrid-mutants, some cultivated in a lab—designed for specific climate conditions. Caturra, Maragogype, and Mundo Novo are just a few of these new varieties that are being grown worldwide.

This provides even more diversity in Brazilian Coffee, take the example of Caturra, while other Brazilian Coffees, in general, are known for the low acidity and bold body, Caturra offers you a bright acidity and low-to-medium body.

Also as we have known, the Sul de Minas region of Minas Gerais is notable for producing coffees with fruity notes, apart from its adjacent regions that mainly grow coffee with more chocolate and caramel tasting notes. This comes out as a result of the various plants that surround the farms in the region.

The Pulp Natural Process

 

Pulp natural process

Another innovation Brazil added to the world of coffee is the “pulp natural” processing method, which combines the best characteristics of wet and dry processed methodologies. These coffees are pulped but allowed to dry with the fruity mucilage still attached to the bean, skipping the usual fermentation step. This results in a crisp acidity like a washed processed coffee and a heavy body and sweetness like a natural processed coffee.

This is a great middle-ground between the two methods when it comes to flavour. In fact, all twenty winners of the 2000 Gourmet Cup Brazil Competition were processed using this method—and many high-scoring beans are still pulped naturally processed to this day. And thanks to the low humidity, Brazil has mastered this processing method and produces the best pulped natural coffees around the globe.

Ipanema Origin

 

Ipanema Origin

Of all the high-quality coffee produced in Brazil, one of the best you can have is the one from the Brazil Ipanema Farm, with its very own beans, Ipanema Coffee. Excellently growing at the average 850-1350 m.a.s.l located in Sul de Minas Coffee State, Brazil Ipanema Farm is home to 13 million Arabica coffee trees that annually produce more than 7000 tons of 100% Arabica coffee. 

It produces many of the finest coffee in Brazil, but not only concerning about the coffee, Ipanema Coffee has also always been supporting local projects. Ipanema Coffees has allocated time and resources to study environmental and social actions in Brazil, trying to find a way to solve their problems. In 1997 it was decided to create a Social Committee that would analyze the company’s actions over the years to improve future social actions. This committee led the creation of the Ipanema Institute in 2003.

While contributing to many social issues, Ipanema Coffee hasn’t put its quality aside.  To develop an approachable and versatile coffee profile with no wildly polarizing notes, Brazil Ipanema Coffee was processed in Pulp Natural, which was one of the best coffee processes that combine wet and dry methods. Resulting in fresh acidity and a heavy body with a sweet touch on the notes.

Other than the noticeable process itself, the secret of the high-quality and outstanding tasting notes lies in many factors and its varietals hold a key role as well. Brazil Ipanema Coffee descends from Yellow Bourbon, a top-notch coffee varietal that brings Brazil to be the most wanted country when it comes to coffee.

Brazil Ipanema remains a favourite for its rich flavour of chocolate, caramel and hazelnut with an earthy base, all in one sip of your everyday morning coffee. It even won two stars for Great Taste Award in 2018.

“This was one of those coffees when we all looked at each other and smiled. The description fits what we got – it is all there, a well-developed roast with caramel and hazelnuts and a balanced acidity on the finish. A crowd-pleaser”

—Judges of Great Taste Award 2018

Even more good news to come, you can have a taste of the award-winning coffee, simply at home, as your morning coffee routine. Because Brazil Ipanema Coffee is always ready to kick start your day, in a pack of the Drip Bag Coffee on MorningFirst.

Now if you think home brewing would be too much work, means you haven’t tried brewing your favourite coffee with MorningFirst. Think of brewing your coffee, effortlessly—.

Share on facebook
Share on linkedin
Share on telegram
Share on email